Ice Cream Cone Cupcakes

I like making ice cream cone cupcakes for the kids, but I always lose too many to tip-overs. I've tried putting a foil collar around the pan or even baking them in muffins tins. I still get tip-overs. Any ideas on a better method?

Has anyone tried this technique that I found on ehow.com? It seems like the bottom of my cone would just be hollow.

An easier way to get the muffin mix to bake inside the cones without having them stand straight up is to fill your muffin pan as if you normally would, pretending you are making normal cup cakes, filling each cup about 2/3 from the top. Then place your cones upside down directly onto the mix, making sure the cones are straight. As the muffins bake, they will rise up into the cones and will stick to the inside, almost completely filling the cone.

cylstrial, I just baked a cake so I saved some batter to try it the way that ehow.com said. As usual, I was not pleased with ehow's advice. There's no way to tell if they are done. They baked into and over the sides of the ice cream cone. Not too pretty. They also shifted the cones as they baked so they were angled and not straight when you stood them upright. Don't waste your time on that suggestion.

I've watched a youtube video on cupcake icecream cones. They covered cupcake pans with foil, poked a holes in the foil where the cones will go. inserted the cones then filled the cones with batter. They seemed to work this way.

The Cake Mix doctor book has a recipe for ice cream cone cupcakes. She recommends wrapping the bottom of the flat bottomed ice cream cone in a small square of foil - I just squished it up the sides - the foil helped them to stand still in cupcake pan. You don't want to fill them too full - she suggested 1/4 cup of batter per cone, but that was too much for mine and they overflowed. Next time I'm going to try filling them just halfway up the wide part of the cone - you know how these are shaped, so the batter fills all the narrow part then just halfway up the wide part. I just checked mine with a cake tester - just like I do my cakes.

They were cute though and very tasty - you eat cone, cake and icing all - no wrappers to throw away!

I just made some two weeks ago (in my gallery) and had no issues with tip overs. I simply filled them to the top of the the cylindrical stem, placed them in the muffin pan, and placed the muffin pan carefully into the oven. Most of them baked evenly to the top of the cone (the few that spilled over were cute and looked like dripping ice cream to me.)

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These sound fun! Can you make them a day ahead or would the cones get soggy/icky? Wondering how to transport them as well...

They certainly held up well for more than a day and did not get soggy. As to transportation --that was the tricky part! That was when I had issues with tipping over. I wish I had thought of something clever with the foil over the muffing pans for transport...

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I have never had a problem with them tipping over in the oven, but transporting was a pain. I used to take a mini muffing pan and stuff paper towels between the cones. Then I took a box flat and traced the bottom of a cone onto it in rows and columns. I cut them out with a utility knife and covered the whole flat with contact paper. Little time consuming, but now I just drop each cone into the holes and have no worries. With it being covered, you can also wipe clean with sanitizer and reuse.

Thanks so much for the tip about the foil. You know, I think I will bake decorate and transport all in the same pan. In the past when I had to transport them, I turned a medium weight box upside down and cut a small "X" to slip the cone into. That worked wonderfully for transport with no tip overs.

I wouldn't waste the money on the cone cake pans. Very cute idea but not practical. I made a stand out of cardboard that fit inside my cake carrier, which worked very well but took time to cut out all those holes! Plus you can't hold the cake, they can't support themselves, and it needs to be laid down on a plate.

You don't want to fill them too full - she suggested 1/4 cup of batter per cone, but that was too much for mine and they overflowed. Next time I'm going to try filling them just halfway up the wide part of the cone - you know how these are shaped, so the batter fills all the narrow part then just halfway up the wide part.

Just fill the narrow part of the cone. If you fill into the wide part of the cone they will overflow.

Martha's book used a bundt pan with double layer of foil over the top. Poke small holes in the foil, then slide the cones in - the foil does hold them. The bunt pan held about 6-8 cones upright. As others have said, don't fill too full, my first batch overflowed too.

This may work for the flat cones too.

For transport on the sugar cones, I cut the bottom out of a paper cup (std 7 oz I think), pushed that paper cup - top down - into a larger tall plastic cup - put the ice cream cone into the hole in the bottom of the paper cup. The two cups held it upright.

To transport the flat bottom cones, what about hot gluing a series of smaller 3 oz bathroom cups into a flat box and put the cones in them?

for transporting cc cones I take a water bottle box flat , flip it over and cut x's wherever I want to place a cone press the cone into the x and it holds it tight.

LOVE those sugar cone cc's, I prefer sugar cones over cake cones when eating ice cream. I'm going to have to give those a try. the pickles and ice cream theme is too cute! did your firends client like it?

for transporting cc cones I take a water bottle box flat , flip it over and cut x's wherever I want to place a cone press the cone into the x and it holds it tight.

LOVE those sugar cone cc's, I prefer sugar cones over cake cones when eating ice cream. I'm going to have to give those a try. the pickles and ice cream theme is too cute! did your firends client like it?

Yes - thanks. Everyone thought they were very unique for the meeting. One person was wondering why the ice cream wasn't melting during the meeting...till they told them it was really buttercream.

I was thinking too, if I have to do them again, I might take the foam flat that the 18 eggs come in from Sam's Club; then cut out the bottoms of alternate "egg" holes; tape the flat(s) to the top edge of a box and drop the cones in there...maybe? Family picnic July 4 is coming...might be worth a try then!

Has anyone tried the cupcake liners the you buy to transport cupcakes? I just thought of it and don't know if they would fit. You know the cardboard ones you can buy that hold cupcakes in pleace and have the fancy boxes The inserts for the boxes come in 4, 12 or 24 I think. You could just stand the decorated cupcakes down in them?

I have made these lots for the kids. I found the easiest and cheapest way to transport. I took a box, like the flats that pop comes in put tin foil across the whole top. Cut X's in the tin foil and place your cones in there. Works great and is cheap.

I think I accidentally hit on the best of both worlds. I didn't like that the cake doesn't stand up when you bake in the ice cream cone pan. The other problem is in getting the cones to stay upright while baking. And just a little while ago I hit on the best solution, for me anyway. I put the actual ice cream cones right into the cone pan. It holds the cones perfectly upright and in place. I don't have to worry about them tipping over, it's quick and easy, and I can just pop the whole thing right into the oven. My first batch is going in as soon as the oven heats up.